Rich and creamy Vietnamese peanut sauce with the right balance of sweet and savory. A great dipping sauce for those fresh spring rolls!
There are probably a ton of ways to make this sauce. This recipe is our favorite peanut sauce for fresh spring rolls, but you can use it as a dipping sauce for other dishes as well. Here’s why we think you will also like it:
- right balance of sweet and savory
- rich and creamy but not too rich
- smooth with some crunchy roasted peanuts for fun textures
- subtle and pleasant fragrance
We call it “sốt đậu phộng” in Vietnamese. I made a short video below to show you how to prepare it at home.
Watch the Video
Vietnamese peanut sauce always contains peanut butter and hoisin sauce. I use unsalted, unsweetened smooth peanut butter. I also add soy sauce to balance the flavors since too much hoisin sauce can make it too sweet.
Coconut milk is often used to enhance the richness and add a pleasant aroma. I do think it really helps bring all other ingredients together. My favorite brand is Aroy-D.
I like to sprinkle roasted peanuts on top of the sauce for an extra crunch. Besides, the topping makes the sauce look more attractive and inviting.
How to Make Peanut Dipping Sauce
It is very quick and easy to make the sauce. Basically, add the ingredients one-by-one to a small saucepan, stir to combine and bring it to a simmer. That’s it!
Make sure you taste and adjust to your likings since each brand of peanut butter, hoisin sauce, coconut milk or soy sauce can taste slightly different. Also adjust the consistency with some water and keep in mind that the sauce will thicken as it cools down.
The sauce can be prepared the previous day and stored in the refrigerator. The next day, you can reheat it in the microwave (or add a splash of water and warm it on the stove). We love to serve it with our traditional Vietnamese fresh spring rolls with shrimp and pork.
I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Vietnamese Peanut Sauce
- olive oil
- 1 teaspoon minced garlic
- 2 tablespoons hoisin sauce
- 1/4 cup peanut butter
- 1/2 cup coconut milk
- 1/4-1/3 cup water
- 1/4 teaspoon salt (to taste)
- 1¼ teaspoon soy sauce
- roasted peanuts (for toppings)
- Add olive oil just enough to coat the bottom of a small sauce pan over medium heat. Add garlic and sauté for a few seconds until fragrant.
- Add hoisin sauce to the saucepan. Stir for about 10 seconds until the sauce looks thinner. Then add peanut butter, give everything a quick stir.
- Add coconut milk and stir to combine. Once the sauce starts to simmer, add 1/4-1/3 cup of water to adjust consistency to your likings (you can also add more coconut milk instead of water).
- Reduce the heat as needed to maintain a very gentle simmer and avoid boiling the sauce. Add salt and soy sauce, taste and adjust to your likings. Transfer to a clean bowl to let it cool down.
- The sauce can be served once it is no longer hot, or you can refrigeratate and serve it the next day after warming it in the microwave or on the stove.